The advantages of cooking with avocado oil

Many studies have shown the health benefits of avocado oil. Research conducted under the auspices of the National Institutes of Health in the US, for example, has found that avocado oil boosts antioxidant absorption in foods eaten with the oil, and also helps reduce blood cholesterol, benefiting the heart. Other studies have shown that its high levels of mono-unsaturated fatty acids (MUFAs) make it a far healthier option than many common cooking oils, such as sunflower oil, that are high in polyunsaturated fatty acids (PUFAs). This is important in terms of inflammation.

INFLAMMATION

Inflammation is the body’s natural response to injury or infection, and is usually temporary. Chronic diseases, however, such as heart disease, diabetes, cancer and Alzheimer’s, result in chronic inflammation, which in time damages cells, arteries and organs.

Although there is still much debate on the issue, studies have demonstrated that a diet high in PUFAs (as found in sunflower oil and other sources) may promote inflammation. In direct contrast, MUFAs have been shown to reduce the harmful levels of inflammation.

Avocado oil is also rich in phytosterols, which lower total and LDL (‘bad’) cholesterol levels, decreasing the risk of heart disease or stroke.

In addition, avocado oil contains high levels of carotenoids and vitamin E, antioxidants that combat inflammation and help prevent oxidation of cholesterol, further reducing the danger of heart attack and stroke. – Johanita Louw

Louw has had a lifelong interest in holistic nutrition. Email her at farmersweekly@caxton.co.za. Subject line: Holistic health.